Easy Rabbit Rillettes
Here's a shortcut recipe for rillettes using our rabbit leg confit, which is slow cooked in an aromatic mixture of stock and fat.
- Shred rabbit confit off the bones. Place rabbit meat in the bowl of a food processor; add chicken stock and about ¼ cup of duck fat. Pulse until mixture is smooth; season to taste with salt and pepper. Stir in enough duck fat to create a spreadable consistency. Place the rillettes in a clean jar and cover with about ¼ inch of duck fat. Refrigerate until ready to use.